Bone in pork chop. You crush Ritz Crackers or whatever your preference is on a plate. Dredge the chop in egg, then in the cracker mix which is seasoned. For me, SPG and tonight kicked up with FlatIron Sweet Heat. In a pyrex dish, with unsalted butter around the chop. 375° for 45 minutes covered. Only 1 shot but it captures the result.
-
-
Sea Bass, Sweet Potato, and Green Beans for supper tonight. Simple but oh so good.Comment
-
Comment
-
I'm continuing my experiments with the Bluegaz Z gas grill. Today is pulled pork day. Easy peasy cook, and good fun. So the two zone setup I've figured out, and I use a some aluminum foil to protect from direct heat radiation from the burner in the back. But looking at the bark forming I'm not quite sure if I actually need it. Will do the 3rd cook without foil and see how it plays out.
One thing I noticed with the previous cook (beef ribs) was that the surface of the meat was just a tad bit dry. Turns out that there is a lot of air moving through the grill, mainly due to a long slit in the back which is there for safety reasons (avoid overheating). So for this cook I'm gonna spritz the meat every 30 minutes. I'm using two chunks of cherry wood for smoke flavor.
Let's get this party started right
Comment
-
I made a pulled pork burger. Not bad, not bad at all. I spread some mustard on the bottom bun, then a stack of meat, then some pickles. If it ain't broken, don't fix it
PS I tried uploading the image several times. It sure doesn't have this gray shade on my computer. Has anyone else seen this? DS
Comment
-
FYI Henrik, according to this article it looks like iPhones (new ones at least I am guessing) auto select HDR 'as needed'. Says there is a way to disable that for some models, doesn't say if it records 2 copies, one HDR and one not though. -
fzxdoc - not bad at all! I did use 4-5 chunks, and I placed them close to the sizzle burner but not directly on top, as I wanted them to smoulder. I would say more smoke than a pellet smoker, but less than an offset. Next time I'll add a 6th chunk for good measure.
-
-
A 1# strip steak done on the Weber Spirit, set for griddle. Well let me say I've been living under a rock. I had bought awhile ago Trader Joe's Pink Salt. First time using, seasoned it about an hour before cooking. Holly Molly! What a taste explosion. That and course pepper. Say goodbye to kosher salt.
Next the side. Me being me just winging it. I took tatar tots and defrosted in the MW. In a bowl and pounded. I added 4 mixed cheese, shredded. Hatch Pepper, course pepper and smoked paprika. Mixed and in in a C.I. pan. Oven at 350 about 20 minutes, oven off. Potatoes in oven. Cook steak. When done added butter to potatoes. Back in, broil. Out, slice steak and a portion of the potatoes.
Comment
-
A few of us on the board have picked up the book “Vitamina T - Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics” by Jorge Gaviria and Fermín Núñez. Jorge is one of the owners of Masienda and Fermín is a chef and owns a few restaurants in Austin, TX and was a familiar face on the Netflix series Taco Chronicles. And Vitamina T -
I got the book on Wednesday….and this was my first cook - not what you would expect, but something about this recipe drew me in…and I gotta say it was freaking amazing! Beet Avacado Tostadas - and I followed pretty close, except for the avocado - I made an easy guacamole for the base spread.
This is a flavor bomb from every component of the recipe - guac, Mexican Chile Crisp (golden raisins are the sneaky winner in this), beets, and topped off with habañero pickled onions. If everything else in this book is like this….wow!!!!!
But here’s the cook - with each component since it was so fun to make! Only thing I didn’t make were the tostadas - I bought these, just because…but fresh tostadas will be on the list soon!
I gotta thank Mosca and SheilaAnn for bringing this book to my attention!!! This is gonna be fun cooking through this book!
habañero pickled onions
Mexican Chile Crisp - although Salsa Macha is really the Mexican Chile Crisp - this is similar.
and the guac…even busted out the molcajete for this one - garlic, salt, onion and avocado
And synergy at its best! The sum of all parts - Beet Avocado Tostadas
Last edited by barelfly; May 8, 2026, 08:17 PM.Comment
-
I love Cajun food and enjoy cooking it more than almost anything. I was in the mood for some blackened pork chops and as a side, decided on a Cajun dish called maque choux. I’ve made it before but it’s been a while, so I decided to find a recipe which I thought would be good, and boy was it! It turned out great. If you like okra, corn, bacon and tomatoes, along with the Cajun Trinity you’ll probably like it. If anyone wants the recipe let me know and I’ll post it.
Last edited by Panhead John; May 9, 2026, 07:03 AM.Comment
-
Thanks Mister C Here ya go!
Minor changes to recipe I made:
1. I used 2 cups of okra instead of the 1 it calls for.
2. I used 1/2 cup of chicken broth instead of 1/4 cup of water….👍
3. Tony Chachere’s was my Cajun seasoning and I used a yellow onion instead of green
4. I added 3-4 tablespoons of tomato paste, thickened it up and added more flavor…👍 -
Forgot to mention that I also cut up 3 Campari tomatoes and added those too, the can of tomatoes it calls for wasn’t enough tomatoes for me. This recipe is pretty easy to adjust to your tastes and in fact, you could easily make this a main dish if you wanted to add some andouille sausage to it. 😍
-
-
Just a simple rack of SLCs on an absolutely picture-perfect day to roll some smoke. Villari Duroc pork, dry brined overnight, and No Shit for the rub - continuing my exploration of using it (first time was on a chuckie I smoked a couple weeks ago).
SnS kettle, B&B coals, couple chunks of oak, foil boat about 2/3 of the way through. I let them get too done, unfortunately, about 205/96 for the final IT, and they behaved according, fall-off instead of tug-off the bone. Super tasty and juicy and tender though.
Plated with some roasted asparagus spears and a bowl of Rancho Gordo Good Mother Stallard beans, our first time trying that variety - and holy moly, are they incredibly good.
Comment
-
Pizza day again. I took on a sourdough starter from a friend a few weeks back and this is the second time trying it in place of my normal preferment (poolish). Came out well this time, better than last time, and I'm learning lots of stuff which is always nice. Used about 50 grams of starter for a 200g total preferment, and let it sit in the fridge 3 days this time, both of which I think gave it a lot more sour in the crust, which I was hoping for. Still not sure it will replace the tried and trusted method, though. Much more maintenance to keep it up and I just don't bake so often, apart from pizza. We'll see.
EDIT: As I was posting this, I discovered Meathead's fireside chats for the first time, and have been listening to davejoachim's analysis of pizza ovens. Fascinating!
Last edited by Mister C; May 9, 2026, 02:17 PM.Comment
-
Comment
-
Pecan crusted pork chops.Comment
-
Comment
-
Comment
-
Ironically, I knew what Andrrr meant… I’ve used those names interchangeably for years. Many years ago I used to joke that my neighbours were Chuck & Di…seeing as they lived right around the corner. (“They” would have of course been Prince Charles & Princess Diana.)
Comment